We love turkey salad made with smoked turkey and there was a turkey in the freezer I wanted to use so I put it in the fridge towards the end of last week and then forgot about it til Monday. On Monday, it was warm . . comfortable outside in short sleeves, so I asked Vince if he would get the smoker ready (scrub the grates, put fresh foil in the bottom, etc.) so he did. I planned to smoke the turkey on Tuesday. Monday I was going to put it on to brine but when I went down to get it, it was still frozen – not solid but enough that I doubted it would be ready to cook on Tuesday. I could have put it in water but I was canning the roasts and ground beef so I had my hands kinda full. I told Vince I would leave it in the fridge another day, stick it in the brine on Tuesday morning and then smoke it on Wednesday.
Yesterday morning, it was 12 – 15 degrees til noon and being out dealing with the smoker was a bit cold but I got it going.
It was done before we were ready to eat so it looks like it’s been attacked by a buzzard but it was quite delicious. But, now it’s leftovers and I’m not crazy about leftover turkey unless I can disguise it a bit. I will make turkey salad for sandwiches. I will make broth with the bones. I like to add just a bit of smoked broth to my gumbo. I am going to make a pot of gumbo Friday so we’ll have that to eat downstairs next week, along with turkey salad and a few other things I hope.
By the time we ate, I was hardly hungry because we had ham sandwiches for lunch not long before. We had dressing from a bag – kinda like Stove Top but a different brand. It wasn’t bad but I’ve always liked Stove Top.
The turkey was small – 12-1/2 pounds I think. We had planned on frying it but lately I had been wanting smoked turkey salad so . . that’s done and another thing out of the freezer!